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Lemon Blackberry Cake

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A bright and tender cake that balances tangy lemon with sweet blackberries, perfect for brunch or afternoon tea.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blackberries

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Cream the butter and sugar until light and fluffy, about 2 to 3 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, lemon juice, and lemon zest until well combined.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
  7. Fold in the blackberries gently to avoid crushing them.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

Use room temperature ingredients for better mixing. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: lemon cake, blackberry cake, dessert recipes, summer desserts, easy baking

Find it online: https://recipehappy.com/lemon-blackberry-cake/